The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 7, 2009
This was really good. Made exactly as stated in the recipe but left out the can of mushrooms in fear the kids would not eat it. Also I didn't make it the night before - I just made it right away.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Lombard, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 6, 2009
This really is the best casserole. It took WAY longer to set up than expected though, and I even reduced the amount of milk to 2 c. I also used fresh mushrooms sauteed in olive oil with minced onion and garlic salt and then wilted some fresh spinach instead of frozen. Added extra mustard as well. I used soy sausage and soy milk, and my family loved it. Just needs a LOT of extra baking time! Also, I may not make it ahead next time to keep the croutons crunchier...
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 1, 2009
I made this for my breakfast club everyone loved it and wanted the recipe so I sent them to Allrecipes.com I did add the onion and some bacon which I browned frist then added to the susage also used mushroom with roasted garlic soup. it was all good.
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Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 25, 2009
The croutons and cream of mushroom soup are brilliant additions to the breakfast casserole idea. I've made lots of breakfast casseroles with just regular bread, and just milk/cream, and the flavor and texture was not as good as this. I used Pecorino Romano insteadf of Jack cheese, and made mine in an 8X8 dish, so I cut back on the milk, sausage, and spinach to accommodate the smaller dish. I made this for a friend yesterday morning, and she's quite a foody and cook. She went back for seconds, and commented especially about the texture and flavor. Thanks for posting this, Shannon Marie. I'll use it again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 19, 2009
I always make this casserole for my MOPS meetings. I love the fact that it has Spinach in it. It is also awesome that you can make it the day before, which is vital for a busy mom!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 20, 2009
For all the great reviews, I really thought this casserole would be amazing. Unfortunately, it was not. My husband and I agree that it is missing something. If I make it again, I'll add onion, garlic, maybe some salt and pepper. It's a bit too meaty - I'd use half the meat, maybe switch to bacon for some more flavor.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 13, 2009
Really good, and not heavy like so many breakfast casseroles. Loved that I could make ahead and it still turned out perfect. Will make again many times - for sure.
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Cooking Level: Intermediate

Living In: Moline, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 30, 2009
It turned out PERFECT! This is the first breakfast casserole that is even worth considering making twice. I've made so many that were blah, but this was DELICIOUS! Thank you for posting. I used 8 eggs, 2 cups of skim milk, sausage and bacon and large generic garlic cheese croutons. I mixed it all together in bowl before putting in dish. I increased temp to 350 for 60 minutes.
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Home Town: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 23, 2009
Big hit at our house. I omitted the small can of mushrooms because my husband doesn't like them. He knew the recipe called for mushroom soup but agreed to try it anyway. He had seconds today and I'm sure he'll have leftovers tomorrow. The seasoned croutons made a delicious crust and the presentation was attractive.
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Home Town: Lilburn, Georgia, USA
Living In: Forney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 15, 2009
Very good! Used fresh shrooms & Italian flavored croutons,the big ones, not the tiny kind.
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Cooking Level: Expert

Home Town: Findlay, Ohio, USA
Living In: Pontiac, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 12, 2009
Very good. I made this for Christmas morning. Needless to say, it was a hit
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 29, 2008
I regret that I had to change this recipe a bit due to some miscommunication with my shopper.(DH) I had to use some crusty french bread rather than croutons and cheddar cheese instead of the montereay jack. I used more eggs- 10 I think & everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 20, 2008
Worked out really well.. I used fresh mushrooms, and also added broccoli. Seemed you could add most anything. A great, easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 7, 2008
Awesome recipe!! I will definitely make it again.
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Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 11, 2008
This was awesome! Did as other suggested and added 2 extra eggs, and let sit about 10 minutes before cutting. There were no leftovers!!Will make again SOON!
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Cooking Level: Intermediate

Living In: Smithfield, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 18, 2008
We did not like this recipe that much but it may just be our taste. I used an off brand of sausage and that might have made a difference but it was very heavy and was not a big hit. We didn't have leftovers. It was certainly eatable but I probably won't make again.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 11, 2008
I had to omit the spinach and I only used one kind of cheese. I also used cooked chopped breakfast sausage. I also used Pepperidge Farms Herbed stuffing instead of croutons. I loved it. I wouldn't make again unless there are more people to feed because the leftovers weren't that great.
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Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA
Living In: Pittston, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 30, 2008
I make this everytime my coworker and I are to bring in breakfast for the office. It disappears SO fast. The only changes I really make are less milk (I use only 2 cups) and I substitute 1 can green chiles (drained) for the mushrooms (I just don't like them). GREAT and easy recipe.
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Cooking Level: Intermediate

Home Town: Oak Island, North Carolina, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 24, 2008
I have made this a few times now and the whole family LOVES it. It's so convenient to for going to the cottage so I don't have to wast my time cooking and doing the cooking dishes. And the left overs are a great treat too!
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Home Town: Huntsville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 18, 2008
VERY good. DEFINITELY use fresh mushrooms (I crumbled the mushroom slices with my hands to "chop" them). I also used six eggs, and Swiss for the jack cheese. Leftovers were delicious, and I melted additional Swiss on the top. I loved the Swiss so well, next time I will sprinkle more on top before baking.
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Home Town: Ann Arbor, Michigan, USA

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